Heat moisture treated and thermally inhibited starches and flours that improve the crispness of battered and breaded foods

Abstract

The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.

1 . A composition comprising separately by weight:
 a) from about 20% to about 70% of non-gelatinized tapioca starch,   b) from about 15% to about 30% of rice flour,   c) from about 5% to about 30% of high amylose corn starch, and   d) from about 5% to about 40% of flour or starch, which has been heat moisture treated or thermally inhibited.   
     
     
         2 . The composition of  claim 1 , wherein the amount by weight of non-gelatinized tapioca starch is from about 30% to about 50%. 
     
     
         3 . The composition of  claim 2 , wherein the amount by weight of non-gelatinized tapioca starch is from about 35% to about 40%. 
     
     
         4 . (canceled) 
     
     
         5 . The composition of  claim 1 , wherein the amount by weight of rice flour is from about 18% to about 24%. 
     
     
         6 . The composition of  claim 1 , wherein the amount by weight of high amylose corn starch is from about 9% to about 24%. 
     
     
         7 . The composition of  claim 6 , wherein the amount by weight of high amylose corn starch is from about 12% to about 17%. 
     
     
         8 . The composition of  claim 1 , wherein the amount by weight of flour or starch, which has been heat moisture treated or thermally inhibited is from about 10% to about 35%. 
     
     
         9 . The composition of  claim 8 , wherein the amount by weight of flour or starch, which has been heat moisture treated or thermally inhibited is from about 20% to about 25%. 
     
     
         10 . The composition of  claim 1 , wherein the amount by weight of non-gelatinized tapioca starch is from about 35% to about 40%, the amount by weight of rice flour is from about 18% to about 24%, the amount by weight of high amylose corn starch is from about 12% to about 17%, and the amount by weight of flour or starch, which has been heat moisture treated or thermally inhibited is from about 20% to about 25%. 
     
     
         11 . (canceled) 
     
     
         12 . (canceled) 
     
     
         13 . The composition of  claim 1 , wherein the flour or starch, which has been heat moisture treated or thermally inhibited is heat moisture treated rice flour, thermally inhibited waxy rice starch, thermally inhibited sorghum flour, heat moisture treated or thermally inhibited waxy wheat flour, or any mixtures thereof. 
     
     
         14 . An enrobing solution comprising one part by weight of a composition of  claim 1  and from about one part to about two parts by weight of water. 
     
     
         15 . The enrobing solution of  claim 14  comprising from about 1.2 parts to about 1.6 parts by weight of water. 
     
     
         16 . An enrobed food prepared with the enrobing solution of  claim 14  and a food. 
     
     
         17 . The enrobed food of  claim 16 , wherein the food comprises potato. 
     
     
         18 . The enrobed food of  claim 17 , wherein the enrobed food comprises sweet potato. 
     
     
         19 . The enrobed food of  claim 16 , wherein the enrobed food is then par fried. 
     
     
         20 . The enrobed food of  claim 16 , wherein the enrobed food is then frozen. 
     
     
         21 . The enrobed food of  claim 16 , wherein the enrobed food is then baked. 
     
     
         22 . The enrobed food of  claim 16 , wherein the enrobed food is then, in any sequence, par fried, frozen, and baked. 
     
     
         23 . The composition of  claim 1 , wherein the composition is dextrin free.